Filter
Reset
Sort ByRelevance
GLehtimaki
Ribeye with sweet-sour eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergine into cubes of 1 cm. Sprinkle the cubes with some salt and let them stand for 15 minutes. Let the ribeye come to room temperature.
-
Finely chop the garlic and chop the onion. Cut the celery and carrot into cubes of 5 mm. Dab the eggplant dry with kitchen paper. Fry the aubergine in a frying pan with 2 tablespoons of olive oil around brown. Place them on a plate and gently fry the onion, garlic, celery and carrot in the shortening.
-
Stir in the tomato sauce with lemon juice and add the eggplant and olives. Allow this mixture to simmer for 10 minutes. Rub the ribeye with salt, freshly ground pepper and olive oil.
-
Fry the ribeye in a hot grill pan brown in 6-8 minutes and rosé on the inside. Serve the ribeye in slices with the aubergine puree. Tasty with couscous.
-
30 minMain disholive oil, onions, garlic, tomato paste, fish stock, fresh parsley, saffron, dried chili peppers, bay leaves, nutmeg, seawolf fillet, fresh sardine fillets,Mediterranean fisherman's stew
-
25 minMain disholive oil, zucchini, Red pepper, yellow bell pepper, green pepper, onion, vine tomato, fresh rosemary, dried rosemary, tortellini, cream cheese with herbs,tortellini with roasted vegetables and cream cheese
-
20 minMain dishbaby potatoes, celery, goat cheese, honey mustard dressing, butter lettuce,potato salad with goat's cheese
-
25 minMain dishdelicious cakes, celeriac, floury potatoes, semi-skimmed milk, deleted carrots, fresh chives, capers, fries sauce, vegetable oil,delicious bits with celeriac-mashed potatoes
Nutrition
630Calories
Fat69% DV45g
Protein72% DV36g
Carbs5% DV16g
Loved it